The month of January was hard. February’s first days have thrummed in the same vein. It would seem that the benefit I experienced from the anti-viral drug treatment I did in 2012 is over. There are new things to try on the horizon though, so I’m forging forward.
I prefer to say nothing and disappear, than talk about my struggles. Positivity is where I live. But I’ve been absent in this space for too long and you deserve to know why. That said, I intend to post recipes once a week until I get my butt back into video making mode, which will hopefully be sooner rather than later.
This week’s recipe is as per request. I used Heidi Swanson’s Miso Tahini Soup as the blueprint, and changed very little. Cooking with what you have will almost always yield something delicious as long as you’re not going too far outside the boundaries of certain flavor profiles. I knew that Heidi would (as she always does) have some amazing ideas in the Miso department and I wasn’t disappointed. I don’t think you will be either.
I tweaked things every so slightly to utilize what was in the fridge—the Chickpea South River Miso I use is traditionally wood fired and unpasteurized, which maximizes the nutrition content. Instead of squash and avo (really wished I had had some avo) I used Shitake mushrooms and onions, both immune system boosters. Admittedly, this meant that the end result had a monotonistic vibe in appearance, but taste-wise it was increds. Total hands on time and energy output were minimal, so this is a great recipe for the chronically ill. Make a big batch like I did below, or reduce by half if you’re not wanting this around for days. To see a pic, check out my Instagram.
Shitake Mushroom Miso Soup w/Kale Chip Chopper Top-Immune System Booster
- 1/2 pound fresh Shitake mushrooms, sliced
- 1 onion, diced
- 1 Tbsp ghee
- 1/4 cup Miso paste (I use South River Chickpea in this version)
- 1/2 cup tahini
- zest of two lemons (this helps add brightness without the acidity)
- 1 head Lacinato kale, stripped and cut in half
- 2 Tbsp black sesame seeds, toasted
- 4 Tbsp fresh chives
- 8 cups water
- Prepare your veggies ahead of time (mushrooms + onions) and keep in an airtight container in the fridge if you need to save time or energy preparing this meal. Prepped vedge cuts down on total “hands on/on feet” time. Ditto that for the kale chips.
- Set a cast iron skillet on low heat and add your kale strips. I usually strip the kale with my fingers from the stem (as demo’d in this video at min 2-ish), and then cut them in half. Leave the kale on the low heat in a dry skillet and it’ll crisp up slowly, creating the crispy chip.
- Melt the ghee in a large sauce pan over medium heat and sautee the onions until translucent. Add the mushrooms and toss thoroughly in the ghee to ensure they all get coated, and continue cooking until they shrink in size by half. Set aside.
- To the pot add your water, raise the heat to high, and wait until it begins to simmer. Dissolve the miso in a small ball with a ladle-full of hot water (but not boiling), and then add to the pot, along with the tahini. Stir and let simmer for about 5 minutes.
- Meanwhile, toast your sesame seeds and chop your chives. That could totally be a song title, am I right?
- Add your lemon zest and veggies back to the pot, and taste. If you likey, yay! If you want more salt, add more miso 1 tsp at a time until it’s just how you like it.
- Once the flavors have come together, ladle the soup into a bowl and top with the chives, kale chopper chips, and sesame seeds.
- Let me know if you make this, and what adjustments you made. Let’s play telephone with Miso Soup.
And while the video below isn’t the above written recipe, it is another great winter soup to keep in your arsenal as February trudges along. An oldie, but goodie. A la prossima!